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Mississkinny

A southern girl's cooking on a skinny girl's lifestyle

Month

April 2014

Mario Lasagna

I was really proud of myself with this recipe.  It turned out way better than I thought it would.  I had some extra vegetables in our fridge so I just ran with it and this is what happened!  Mario…get it?  Hidden turnips.  #90skidjokes

  • 1 lb 97% lean ground beef/sirloin or chicken or turkey
  • 1 jar organic tomato sauce (I used Muir Glen)
  • 9 whole grain lasagna noodles, cooked
  • 8-10 oz. frozen spinach, thawed
  • 2 turnips, shredded (literally…use a cheese grater. Use a potato peeler to remove the tough skin, cut off the top and bottom, and grate away.)
  • 1 small container full fat ricotta cheese (or low fat.  I use full fat because there is less sodium. By small I mean the 15 oz.)
  • 3 cloves garlic, minced
  • mozzarella cheese, shredded (as little or as much as you want, but don’t overdo it.)
  1. Brown meat in a skillet, drain.  Place in a bowl with the sauce, mix. 
  2. Add a touch of grape seed oil or another high heat cooking oil to the skillet, and cook turnip shreds and garlic until softer.  Add to a separate bowl with the cheeses and spinach.
  3. Heat oven to 350 degrees.
  4. Spread a small amount of the meat mixture into a greased pan.  Layer noodles, meat, cheese mixture 3 times or until all ingredients are gone.  Bake for 30 minutes or until bubbly.  
  5. Nom nom.  
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Quinoa and Meatball Stir Fry

We have had a busy week and when I went to make a quick dinner tonight, I wasn’t sure what I was going to make.  So I found a few things we had in the fridge and pantry and whipped this up.  It was fantastic.

  • 2 carrots, peeled and chopped
  • asparagus, chopped into 1 inch pieces
  • brussels sprouts, as many as you have, halved
  • safflower oil
  • 2 T minced garlic
  • Aidells chicken meatballs, we used the Carmelized Onion flavor 
  • Quinoa (I literally had a cup of red and a cup of regular, and mixed them.  It was pretty.)
  • Tamari (It’s like a lower sodium soy sauce)
  1. Toss brussels sprouts in a container with sea salt, pepper, and safflower oil.  Bake at 425 degrees for 10 mins.
  2. Meanwhile, prepare quinoa.  In a separate large pot, heat safflower oil and sauté the vegetables and garlic until they start to soften, then throw in some Tamari (but don’t, like, overdo it.)
  3. Stir in meatballs and brussels sprouts, and stir occasionally for a few minutes, then cover and let all heat through for a few minutes.
  4. Serve mixture over quinoa.
  5. Nomnom.  

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